CN101319174A - Method of preparing fucoidin beer - Google Patents
Method of preparing fucoidin beer Download PDFInfo
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- CN101319174A CN101319174A CNA2008101382949A CN200810138294A CN101319174A CN 101319174 A CN101319174 A CN 101319174A CN A2008101382949 A CNA2008101382949 A CN A2008101382949A CN 200810138294 A CN200810138294 A CN 200810138294A CN 101319174 A CN101319174 A CN 101319174A
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Abstract
The invention relates to a preparation method for fucoidin beer, belonging to the beer production technical field. Fucoidin is leached with hot water from kelp, precipitated with ethanol, washed with absolute ethyl ether and acetone, decolored and purified with CaCl2 to obtain the purer fucosan sulfuric acid ester. The preparation method comprises the following steps of malt juice preparation, boiling and hop addition, fermentation and fucoidin addition and so on, wherein the malt juice is prepared by saccharification, filtering, boiling, hop addition, precipitation and cooling through feeding the crushed raw materials with a ratio of the raw materials to water of 1 to between 3 and 4. The malt juice is subject to primary fermentation, post fermentation, post storage, fucoidin addition and other steps, and the fucoidin beer with high nutrient value, stable property and good taste is obtained. With the preparation method, the application value of the kelp is fully developed, the fucoidin and the beer are perfectly combined, thereby the health care value of the fucoidin can be well used.
Description
Technical field
The present invention relates to a kind of preparation method of fucoidin beer, belong to the process for beer production technical field.
Background technology
Fucoidin is fucoidan (sulfated fucans), is a kind of water miscible sulfuric acid mixed polysaccharide, is prevalent in brown alga and some echinodermss, and the content of fucoidin is generally at 0.3%-1.5% in the sea-tangle.The existence and the plant parts of fucoidin have substantial connection, and the content in the sea-tangle blade is than stem height, and blade content increases to the tip gradually from base portion, and blade edge is than middle part content height.
The molecular structure of fucoidan is as follows:
Fucoidan mainly is with C
1,2, minority is with C
1,3And C
1,4α-L-Fucose-4-the sulfuric ester that connects is polymerized, also with metal ions such as a small amount of semi-lactosi, wood sugar, glucuronic acid, pectinose, protein and potassium, sodium, calcium, magnesium.Typical molecular structure as shown in drawings.
Fucoidan just when ethanol sedimentation comes out, is canescence, can be water-soluble, in diluted acid and the diluted alkaline, be insoluble in the organic solvent.The scope of its specific rotation is wider: [α]
25 DBe-115 °-141 °.The purified fucoidin is very soluble in water, in 0.85% physiological saline or the various damping fluid, can be made into 3% solution, and 1% solution toughness mixes mutually with other mucilages, and expansible character etc. is arranged.
Fucoidan can activate partial thromboplastin time by significant prolongation, has the anticoagulant effect of reducing blood-fat; Can effectively suppress the growth of mouse S-180 and Heps tumour cell, have the effect that suppresses growth of tumour cell; As immunostimulant, prevention is arranged by the hemopoietic tissue damage due to the treatment, hemopoietic recovers and strengthens cancer patients's immunologic function; Can adsorb toxic substance and quicken to discharge, have radiation resistance and the resistance suction effect of heavy metal and other toxin.
At present, external more to the research of fucoidan, also more deep, and China's work in this respect is less, but also not deep enough.About the fucoidan Study on extraction process, do not see complete report at present.There is abundant brown alga resource in China, and some brown alga (as Sargassum fusiforme) is existing propagates artificially on a large scale, but deep not enough to the development and utilization of brown alga, is based on food-processing and material outlet basically.
Summary of the invention
At the deficiencies in the prior art, one of technical assignment of the present invention is separation from sea-tangle, extraction, purifying fucoidin.
Two of technical assignment of the present invention provides a kind of production method of fucoidin beer.This production method can keep the abundant nutrition of fucoidin and high health care is worth.
A kind of preparation method of fucoidin beer comprises separation and Extraction, decolouring, purifying fucoidin and preparation fucoidin beer two big steps from sea-tangle:
The step of separation and Extraction, decolouring, purifying fucoidin is as follows from sea-tangle:
1) separation and Extraction fucoidin from sea-tangle:
Dried sea-tangle through past silt, be dried into sea-tangle algae powder after, lixiviate is 11 hours in 80-90 ℃ of hot water, amount of water 30ml/g, after the centrifuging and taking supernatant liquor, transferring pH to neutral, be evaporated to 1/2 of original volume, is the 60-65% ethanol sedimentation with final concentration, use anhydrous diethyl ether, washing with acetone twice again, get laminarin after the last vacuum-drying;
2) fucoidin decolouring:
Transfer to pH8.8 with strong aqua or NaOH liquid, drip H below 30 ℃
2O
2, consumption is 0.4 times of polysaccharide soln, insulation 40min; Sea-tangle after the decolouring after filtration, washing and centrifugal, decompose with catalase and to slough residual H
2O
2, drop into again in the 1%VC solution, under 30 ℃, soak 20min, to protect green and to remove remaining hydrogen peroxide, obtain Crude polysaccharides;
3) fucoidin purifying:
The Crude polysaccharides that obtains is made into 5% aqueous solution, adds the CaCl of 4mol/L while stirring
2Afterwards, the centrifugal Crude polysaccharides supernatant liquor that obtains, the Crude polysaccharides supernatant liquor adds ethanol to 60%, and is centrifugal again, will precipitate with ethanol and acetone and embathe back drying under 40 ℃, obtains fucoidan;
DEAE-cellulose52 gel column on the fucoidan that obtains obtains 3 component: F
1, F
2And F
3, adopt the SephadexG-100 sephadex column, F
1, F
2, F
3The difference upper prop, F
1, F
2And F
3All present simple spike, molecular weight is respectively 133094,244053,181172, and the molecular weight of sea-tangle fucoidan is normal distribution between 10000～20000.
The step of preparation fucoidin beer is as follows:
With the raw material pulverized by 1: 3～4 material-water ratio 35～38 ℃ feed intake after, kept this temperature 20 minutes, rise to following temperature then in order respectively and carry out saccharification: 44 ℃ are incubated 20 minutes, 48 ℃ are incubated 20 minutes, 53 ℃ are incubated 30 minutes, 65 ℃ are incubated 70 minutes, 68～72 ℃ are incubated to Iod R and disappear, be warming up to 75 ℃ of insulations 10 minutes again, 78 ℃ are incubated 10 minutes, saccharification finishes, and filters, boils, adds follow-up works such as hops, precipitation, cooling, fermentation, interpolation fucoidin, obtains fucoidin beer.
Described raw material is selected from one of following raw materials according:
The combination of Fructus Hordei Germinatus or Fructus Hordei Germinatus and wheat malt, or the combination of Fructus Hordei Germinatus, wheat malt and burnt malt.
Preferably, when using the combination of raw material Fructus Hordei Germinatus and wheat malt, Fructus Hordei Germinatus 70～80%, wheat malt 20～30%, weight percent; When using the combination of raw material Fructus Hordei Germinatus, wheat malt and burnt malt, Fructus Hordei Germinatus 50～60%, wheat malt 30～35%, burnt malt 10～15%, weight percent.
Described fermentation step is as follows:
First pot of wheat juice of cooling and shaping is pumped into fermentor tank, insert top fermenting yeast No.354,12-18 * 10 down at 12 ℃ then
6Individual/ml, and under this temperature, make Yeast proliferation 8-10 hour; Pump into second pot of wheat juice, continue fermentation, leavening temperature is no more than 18 ℃.Begin to be cooled to 5 ℃ after diacetyl content is lower than 0.05ppm, this moment, the fermented liquid residual sugar was about 3.8 ° of P.
Discharge top fermenting yeast, in fermentor tank, add 11.0 ° of P wheat juice of 1%, insert 12-18 * 10
6The lower fermentating yeast No.308 of individual/ml carries out secondary fermentation; 5 ℃ of bottom fermentations 5 days, be cooled to 0 ℃ then, enter the back ferment storage wine stage.
Back storage wine temperature is-1 ± 0.5 ℃, yeast of per 3 days of wine phase of storage discharging; Back basin is pressed and is kept 0.13-0.15Mpa, and whole yeast phase is 28 days.
After yeast drained, the yeast count that makes wine liquid was 8.0 * 10
6Individual/ml, filter with diatomite filter, in the diatomite mixing tank, add the silica gel of 300ppm during filtration.
Described fermented yeast, top fermented yeast NO.354, the yeast NO.308 of bottom fermentation, its temperature that spreads cultivation is respectively 12 ℃ and 18 ℃; Yeast enlarged culturing to yeast number is 40--50 * 10
6Individual/as to insert fermentor tank during mL.
Described interpolation fucoidin step is as follows:
Earlier fucoidin is dissolved in 60 times 35 ℃ the thin beer, stirs, filter, filtering clear liquid is placed add jar then, recompress air fucoidin solution is pressed in the fermentor tank with small-sized filter; In order further to improve the stability of beer, carry out once smart filter after the beer coarse filtration.
The fucoidin beer outward appearance of the inventive method preparation is limpid transparent, glossy; The pure white exquisiteness of foam, the lasting cup of hanging; Ester is aromatic strongly fragrant, and taste pure is refreshing, and bitter taste is suitable, and mouthful power is strong extremely.Original wort concentration 8.05%, attenuation real degree 0.07% (mass percent), ethanol content 3.68% (volume percent), di-acetyl 0.07mg/L, total acid 2.5mL/100mL, pH value 4.2, colourity 5.5 EBC, turbidity 0.75 EBC, bitterness value 16 BU, carbon dioxide content 〉=0.5% (mass percent).The beer of buying is preferably in 30 days and drinks with interior.
Excellent results of the present invention is as follows:
1, go deep into the development and utilization brown alga, for the comprehensive utilization brown alga many again a new road, will improve the brown alga Industrial economic benefit greatly.
2, the extraction process of the present invention's employing, mild condition has protected its natural higher structure and sulfate group not to come off, and has kept the antivirus action of product to greatest extent, and can not reduce security of products.
3, fucoidin content, total sugar content, the sulfate content of the fucoidin beer of the present invention preparation are dissolved in than fucoidin that content lacks in the distilled water, but this gap is negligible comparatively speaking, and the physiological action of fucoidin is still very remarkable.Therefore can think that fucoidin is applied to beer and has good prospect.
Embodiment
The present invention will be further described below in conjunction with embodiment, but be not limited thereto.
Embodiment: a kind of preparation method of fucoidin beer comprises separation and Extraction, decolouring, purifying fucoidin and preparation fucoidin beer two big steps from sea-tangle:
The step of separation and Extraction, decolouring, purifying fucoidin is as follows from sea-tangle:
1) separation and Extraction fucoidin from sea-tangle:
Dried sea-tangle through past silt, be dried into sea-tangle algae powder after, lixiviate is 11 hours in 90 ℃ of hot water, amount of water 30ml/g, after the centrifuging and taking supernatant liquor, transferring pH to neutral, be evaporated to 1/2 of original volume, is 60% ethanol sedimentation with final concentration, use anhydrous diethyl ether, washing with acetone twice again, get laminarin after the last vacuum-drying;
2) fucoidin decolouring:
Transfer to pH8.8 with strong aqua or NaOH liquid, drip H below 30 ℃
2O
2, consumption is 0.4 times of polysaccharide soln, insulation 40min; Sea-tangle after the decolouring after filtration, washing and centrifugal, decompose with catalase and to slough residual H
2O
2, drop into again in the 1%VC solution, under 30 ℃, soak 20min, to protect green and to remove remaining hydrogen peroxide, obtain Crude polysaccharides;
3) fucoidin purifying:
The Crude polysaccharides that obtains is made into 5% aqueous solution, adds the CaCl of 4mol/L while stirring
2Afterwards, the centrifugal Crude polysaccharides supernatant liquor that obtains, the Crude polysaccharides supernatant liquor adds ethanol to 60%, and is centrifugal again, will precipitate with ethanol and acetone and embathe back drying under 40 ℃, obtains fucoidan;
The step of preparation fucoidin beer is as follows:
With the raw material pulverized by 1: 3～4 material-water ratio 35～38 ℃ feed intake after, kept this temperature 20 minutes, rise to following temperature then in order respectively and carry out saccharification: 44 ℃ are incubated 20 minutes, 48 ℃ are incubated 20 minutes, 53 ℃ are incubated 30 minutes, 65 ℃ are incubated 70 minutes, 68～72 ℃ are incubated to Iod R and disappear, be warming up to 75 ℃ of insulations 10 minutes again, 78 ℃ are incubated 10 minutes, saccharification finishes, and filters, boils, adds follow-up works such as hops, precipitation, cooling, fermentation, interpolation fucoidin, obtains fucoidin beer.
Described raw material is the combination of Fructus Hordei Germinatus, wheat malt and burnt malt, and the consumption of barley germ, wheat malt, burnt malt is respectively 55%, 30%, 15%, weight percent.
Described fermentation step is as follows:
First pot of wheat juice of cooling and shaping is pumped into fermentor tank, insert top fermenting yeast No.354,12-18 * 10 down at 12 ℃ then
6Individual/ml, and under this temperature, make Yeast proliferation 8-10 hour; Pump into second pot of wheat juice, continue fermentation, leavening temperature is no more than 18 ℃.Begin to be cooled to 5 ℃ after diacetyl content is lower than 0.05ppm, this moment, the fermented liquid residual sugar was about 3.8 ° of P.
Discharge top fermenting yeast, in fermentor tank, add 11.0 ° of P wheat juice of 1%, insert 12-18 * 10
6The lower fermentating yeast No.308 of individual/ml carries out secondary fermentation; 5 ℃ of bottom fermentations 5 days, be cooled to 0 ℃ then, enter the back ferment storage wine stage.
Back storage wine temperature is-1 ± 0.5 ℃, yeast of per 3 days of wine phase of storage discharging; Back basin is pressed and is kept 0.13-0.15Mpa, and whole yeast phase is 28 days.
After yeast drained, the yeast count that makes wine liquid was 8.0 * 10
6Individual/ml, filter with diatomite filter, in the diatomite mixing tank, add the silica gel of 300ppm during filtration.
Described fermented yeast, top fermented yeast NO.354, the yeast NO.308 of bottom fermentation, its temperature that spreads cultivation is respectively 12 ℃ and 18 ℃; Yeast enlarged culturing to yeast number is 40--50 * 10
6Individual/as to insert fermentor tank during mL.
Described interpolation fucoidin step is as follows:
Earlier fucoidin is dissolved in 60 times 35 ℃ the thin beer, stirs, filter, filtering clear liquid is placed add jar then, recompress air fucoidin solution is pressed in the fermentor tank with small-sized filter; In order further to improve the stability of beer, carry out once smart filter after the beer coarse filtration.
Embodiment 2: the separation and Extraction of fucoidin and decolouring purifying, and step is as follows:
1) separation and Extraction from sea-tangle
Dried sea-tangle through past silt, be dried into sea-tangle algae powder after, at 80 ℃ of hot water lixiviate 11h, amount of water 30ml/g, after the centrifuging and taking supernatant liquor, transferring pH to neutral, be evaporated to 1/2 of original volume, is 60% ethanol sedimentation with final concentration, use anhydrous diethyl ether, washing with acetone twice again, get the laminarin crude product after the last vacuum-drying.
All the other are with embodiment 1
Embodiment 3: the separation and Extraction of fucoidin and decolouring purifying, and step is as follows:
Dried sea-tangle through past silt, be dried into sea-tangle algae powder after, at 90 ℃ of hot water lixiviate 11h, amount of water 30ml/g, after the centrifuging and taking supernatant liquor, transfer pH, be evaporated to 1/2 of original volume to neutral, with final concentration is 65% ethanol sedimentation, use anhydrous diethyl ether, washing with acetone twice again,, get laminarin after the last vacuum-drying again through decolouring and purifying.
All the other are with embodiment 1.
Embodiment 4: the preparation of fucoidin beer
The consumption of above-mentioned raw material Fructus Hordei Germinatus, wheat malt, burnt malt is respectively 60%, 30%, 10%, weight percent.
All the other are with embodiment 1.
Embodiment 5: the preparation of fucoidin beer
The consumption of above-mentioned raw material Fructus Hordei Germinatus, wheat malt, burnt malt is respectively 50%, 35%, 15%, weight percent.
All the other are with embodiment 1.
Embodiment 6: the preparation of fucoidin beer
Above-mentioned raw material Fructus Hordei Germinatus, the consumption of wheat malt are respectively 70%, 30%, weight percent.
All the other are with embodiment 1.
Embodiment 7: the preparation of fucoidin beer
Above-mentioned raw material Fructus Hordei Germinatus, the consumption of wheat malt are respectively 80%, 20%, weight percent.
All the other are with embodiment 1.
Claims (4)
1, a kind of preparation method of fucoidin beer is characterized in that, comprises separation and Extraction, decolouring, purifying fucoidin and preparation fucoidin beer two big steps from sea-tangle; The step of separation and Extraction, decolouring, purifying fucoidin is as follows from sea-tangle:
1) separation and Extraction fucoidin from sea-tangle:
Dried sea-tangle through past silt, be dried into sea-tangle algae powder after, lixiviate is 11 hours in 80-90 ℃ of hot water, amount of water 30ml/g, after the centrifuging and taking supernatant liquor, transferring pH to neutral, be evaporated to 1/2 of original volume, is the 60-65% ethanol sedimentation with final concentration, use anhydrous diethyl ether, washing with acetone twice again, get laminarin after the last vacuum-drying;
2) fucoidin decolouring:
Transfer to pH with strong aqua or NaOH liquid and drip H below 8.8,30 ℃
2O
2, consumption is 0.4 times of polysaccharide soln, insulation 40min; Sea-tangle after the decolouring after filtration, washing and centrifugal, decompose with catalase and to slough residual H
2O
2, drop into again in the 1%VC solution, under 30 ℃, soak 20min, to protect green and to remove remaining hydrogen peroxide, obtain Crude polysaccharides;
3) fucoidin purifying:
The Crude polysaccharides that obtains is made into 5% aqueous solution, adds the CaCl of 4mol/L while stirring
2Afterwards, the centrifugal Crude polysaccharides supernatant liquor that obtains, the Crude polysaccharides supernatant liquor adds ethanol to 60%, and is centrifugal again, will precipitate with ethanol and acetone and embathe back drying under 40 ℃, obtains fucoidan;
The step of preparation fucoidin beer is as follows:
With the raw material pulverized by 1: 3～4 material-water ratio 35～38 ℃ feed intake after, kept this temperature 20 minutes, rise to following temperature then in order respectively and carry out saccharification: 44 ℃ are incubated 20 minutes, 48 ℃ are incubated 20 minutes, 53 ℃ are incubated 30 minutes, 65 ℃ are incubated 70 minutes, 68～72 ℃ are incubated to Iod R and disappear, be warming up to 75 ℃ of insulations 10 minutes again, 78 ℃ are incubated 10 minutes, saccharification finishes, and filters, boils, adds follow-up works such as hops, precipitation, cooling, fermentation, interpolation fucoidin, obtains fucoidin beer.
2, the preparation method of a kind of fucoidin beer as claimed in claim 1 is characterized in that, it is one of following that described raw material is selected from: the combination of Fructus Hordei Germinatus or Fructus Hordei Germinatus and wheat malt, or the combination of Fructus Hordei Germinatus, wheat malt and burnt malt; When using the combination of raw material Fructus Hordei Germinatus and wheat malt, Fructus Hordei Germinatus 70～80%, wheat malt 20～30%, weight percent; When using the combination of raw material Fructus Hordei Germinatus, wheat malt and burnt malt, Fructus Hordei Germinatus 50～60%, wheat malt 30～35%, burnt malt 10～15%, weight percent.
3, the preparation method of a kind of fucoidin beer as claimed in claim 1 is characterized in that, described fermentation step is as follows: first pot of wheat juice of cooling and shaping is pumped into fermentor tank, insert top fermenting yeast No.354,12-18 * 10 down at 12 ℃ then
6Individual/ml, and under this temperature, make Yeast proliferation 8-10 hour; Pump into second pot of wheat juice, continue fermentation, leavening temperature is no more than 18 ℃.Begin to be cooled to 5 ℃ after diacetyl content is lower than 0.05ppm, this moment, the fermented liquid residual sugar was about 3.8 ° of P;
Discharge top fermenting yeast, in fermentor tank, add 11.0 ° of P wheat juice of 1%, insert 12-18 * 10
6The lower fermentating yeast No.308 of individual/ml carries out secondary fermentation; 5 ℃ of bottom fermentations 5 days, be cooled to 0 ℃ then, enter the back ferment storage wine stage;
Back storage wine temperature is-1 ± 0.5 ℃, yeast of per 3 days of wine phase of storage discharging; Back basin is pressed and is kept 0.13-0.15Mpa, and whole yeast phase is 28 days;
After yeast drained, the yeast count that makes wine liquid was 8.0 * 10
6Individual/ml, filter with diatomite filter, in the diatomite mixing tank, add the silica gel of 300ppm during filtration;
Described fermented yeast, top fermented yeast NO.354, the yeast NO.308 of bottom fermentation, its temperature that spreads cultivation is respectively 12 ℃ and 18 ℃; Yeast enlarged culturing to yeast number is 40--50 * 10
6Individual/as to insert fermentor tank during mL.
4, the preparation method of a kind of fucoidin beer as claimed in claim 1 is characterized in that, described interpolation fucoidin step is as follows:
Earlier fucoidin is dissolved in 60 times 35 ℃ the thin beer, stirs, filter, filtering clear liquid is placed add jar then, recompress air fucoidin solution is pressed in the fermentor tank with small-sized filter; In order further to improve the stability of beer, carry out once smart filter after the beer coarse filtration.
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|---|---|---|---|
| CN2008101382949A CN101319174B (en) | 2008-07-15 | 2008-07-15 | Method of preparing fucoidin beer |
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|---|---|---|---|
| CN2008101382949A CN101319174B (en) | 2008-07-15 | 2008-07-15 | Method of preparing fucoidin beer |
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| CN101319174B CN101319174B (en) | 2011-01-26 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660444A (en) * | 2012-05-30 | 2012-09-12 | 吕占祥 | Healthcare wine and preparation method thereof |
| CN103146515A (en) * | 2013-03-27 | 2013-06-12 | 伊启棒（天津）科技发展有限公司 | Nutritional type beer and preparation method thereof |
| CN104232385A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for lotus leaf health-care beer |
| CN104479942A (en) * | 2014-09-24 | 2015-04-01 | 齐鲁工业大学 | Method for raising performance of beer foam by use of dunaliella salina polysaccharide |
| CN104845784A (en) * | 2015-05-29 | 2015-08-19 | 董春燕 | Polysaccharide beer capable of regulating qi and tonifying Yang, and reinforcing kidney and expelling toxin, and preparation method of polysaccharide beer |
| CN107488238A (en) * | 2017-08-15 | 2017-12-19 | 磐安县派普特生物科技有限公司 | A kind of extracting method of red seaweed polysaccharide |
| CN107573435A (en) * | 2017-08-15 | 2018-01-12 | 磐安县派普特生物科技有限公司 | A kind of low molecule amount sea-tangle fucoidin |
| CN107874261A (en) * | 2017-12-14 | 2018-04-06 | 荣成市飞创科技有限公司 | The preparation method of one Polysaccharides From Laminaria Japonica health food |
| CN109468184A (en) * | 2019-01-16 | 2019-03-15 | 福建省燕京惠泉啤酒股份有限公司 | A kind of beer fermentation technique of different type yeast different phase addition |
| CN111732671A (en) * | 2020-07-17 | 2020-10-02 | 王志忠 | Preparation method of spirulina polysaccharide |
| CN112126538A (en) * | 2020-10-29 | 2020-12-25 | 南京卓蓝生物有限公司 | Production process of fucoidin beer |
-
2008
- 2008-07-15 CN CN2008101382949A patent/CN101319174B/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660444A (en) * | 2012-05-30 | 2012-09-12 | 吕占祥 | Healthcare wine and preparation method thereof |
| CN102660444B (en) * | 2012-05-30 | 2015-07-22 | 吕占祥 | Healthcare wine and preparation method thereof |
| CN103146515A (en) * | 2013-03-27 | 2013-06-12 | 伊启棒（天津）科技发展有限公司 | Nutritional type beer and preparation method thereof |
| CN103146515B (en) * | 2013-03-27 | 2014-11-05 | 伊启棒（天津）科技发展有限公司 | Nutritional type beer and preparation method thereof |
| CN104232385A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for lotus leaf health-care beer |
| CN104479942A (en) * | 2014-09-24 | 2015-04-01 | 齐鲁工业大学 | Method for raising performance of beer foam by use of dunaliella salina polysaccharide |
| CN104845784A (en) * | 2015-05-29 | 2015-08-19 | 董春燕 | Polysaccharide beer capable of regulating qi and tonifying Yang, and reinforcing kidney and expelling toxin, and preparation method of polysaccharide beer |
| CN107488238A (en) * | 2017-08-15 | 2017-12-19 | 磐安县派普特生物科技有限公司 | A kind of extracting method of red seaweed polysaccharide |
| CN107573435A (en) * | 2017-08-15 | 2018-01-12 | 磐安县派普特生物科技有限公司 | A kind of low molecule amount sea-tangle fucoidin |
| CN107874261A (en) * | 2017-12-14 | 2018-04-06 | 荣成市飞创科技有限公司 | The preparation method of one Polysaccharides From Laminaria Japonica health food |
| CN109468184A (en) * | 2019-01-16 | 2019-03-15 | 福建省燕京惠泉啤酒股份有限公司 | A kind of beer fermentation technique of different type yeast different phase addition |
| CN111732671A (en) * | 2020-07-17 | 2020-10-02 | 王志忠 | Preparation method of spirulina polysaccharide |
| CN112126538A (en) * | 2020-10-29 | 2020-12-25 | 南京卓蓝生物有限公司 | Production process of fucoidin beer |
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|---|---|
| CN101319174B (en) | 2011-01-26 |
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