368results about How to "Reduce bitterness" patented technology

The invention discloses a method for processing fragrant black tea, comprising the following steps: (1) picking the raw materials of tea and airing the raw materials green; (2) airing the tea in the sun at 4-6pm; (3) cooling, rocking green and spreading and airing the tea; (4) rolling the tea after the green colors of the leaves fade away and the fragrance slightly smells; and (5) fermenting the rolled tea until the green color of the tea disappears, the fragrance smells and the leaves become tawny, then curing and spreading and airing the tea until the tea is dry enough. In the method, various types of fresh leaves are used as the raw materials and rich fragrance is gained by introducing part of the processes in oolong tea processing. By the processing method, esterified catechins in thetea are degraded, thereby reducing bitterness of the tea, and the finished tea has aromatic fragrance and pleasant taste through the steps of rolling, fermenting, curing, etc. The tea produced by themethod has no additive, conforms to the safe and healthy tea consumption trend and has broad market prospect.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

The invention discloses a novel processing method for green tea. The method comprises the following steps: picking fresh leaves; spreading; sunning; dewatering; cooling by spreading; rolling; pre-drying for shaping; cooling by spreading; re-drying; cooling by spreading; and refining. According to the finished green tea prepared by the method, the bitter taste in the tea leaves are reduced, the freshness, the aroma and the refreshingness of the tea leaves are enhanced, ester catechins in the tea leaves are reduced, and the content of effective ingredients such as amino acids, soluble polysaccharides and caffeine in the tea leaves is increased.

The invention discloses a hawthorn fruit and glutinous rice wine.The hawthorn fruit and glutinous rice wine is prepared from, by weight, 55 parts of glutinous rice, 25 parts of hawthorn fruits and 20 parts of sorghum rice, wherein the sum of parts by weight is 100.A brewing method of the hawthorn fruit and glutinous rice wine comprises the following steps that 1, peel and pits of hawthorn fruits are removed after the hawthorn fruits are cleaned, hawthorn fruit pulp, hawthorn fruit peel and hawthorn fruit pits are obtained, the hawthorn fruit pulp is beaten to obtain hawthorn fruit paste, the hawthorn fruit pits are ground to obtain hawthorn pit powder, the hawthorn fruit paste and the hawthorn pit powder are mixed and stirred to be uniform, a squeezer is used for squeezing juice, and hawthorn juice is obtained.The hawthorn fruit and glutinous rice wine is fragrant, sweet and delicious, has the sour taste and is good in taste.

The invention provides dendrobe health-care tea and a manufacturing method. The dendrobe health-care tea is prepared by taking Yunnan big-leaf tea fresh leaves and medical dendrobe as raw materials according to a conventional tea making process. Dry tea raw materials are prepared by selecting one-bud, one-bud and two-leaves or one-bud and three-leaves Yunnan big-leaf tea fresh leaves according to the a conventional tea making process. The dendrobe raw material is selected from any one of purple dendrobe, dendrobium candidum and Dendrobium aphyllum. The dendrobe health-care tea keeps the appearance of the tea, obviously reduces the bitter and astringent tastes, embellishes mouths and throats, is enriched with dendrobe effective components and has a better health-care effect; and the manufacturing method is simple and feasible.

The invention relates to a compound Chinese eaglewood tea and a manufacturing process thereof. The compound Chinese eaglewood tea is prepared by aquilaria sinensis leaf and stevia rebaudian leaf according to the mixture ratio of 1:9 to 9:1, and the manufacturing process comprises washing, tedding, drying green, piling, rolling, sterilizing, drying and other steps. The invention has the advantages that the stevia rebaudian leaf contains a large quantity of glycosides with high sweetness and low calorie and can neutralize the bitter taste of the aquilaria sinensis leaf without increasing the calorie and the sugar burdens of people who drink the compound Chinese eaglewood tea. Furthermore, the invention adopts the piling process for treating the aquilaria sinensis leaf during the manufacturing process, thereby reducing the bitter taste of the aquilaria sinensis leaf. The compound Chinese eaglewood tea manufactured by the invention has comfortable taste and is easy to be accepted by the people who drink the compound Chinese eaglewood tea.

The invention discloses a processing technology of a green tea with flower fragrance. The processing technology comprises the sections of: fresh tea leaf spreading; tea leaf rocking; inactivating; rolling; drying; and finishing. The invention has the following beneficial effects: addition of technologies of tea leaf rocking and low temperature refrigeration and standing change aroma type of green tea, effectively reduce bitter and astringency taste of tea, effectively ensure degree of green of the tea, and reduce polyphenol content of the tea; on the premise of preventing the tea from turning red, time and frequency of tea leaf rocking, and time and temperature of refrigeration and standing are well controlled to prevent the leaf margin from turning red, as well as maintain quality characteristics of light soup and green leaf of the green tea, so that the rocked leaves produce a large amount of floral substances; and standing of the rocked leaves is carried out under condition of a constant temperature of 11 (+/- 1 DEG C); meanwhile the standing time is prolonged correspondingly, so as to increase the content of the effective components in the leaves, change the proportion of primary effective components, and further expand and develop the flower fragrance.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing Maillard reaction; (f) performing homogenizing treatment; and (g) performing powder spraying treatment: subjecting the mixture after homogenizing treatment to powder spraying treatment in a spray tower, sieving to remove the residues with a sieve mesh, and uniformly stirring to obtain the nutrient seasoning powder. The invention uses new biological enzyme to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

A method for catalyzing and synthetizing modified stevioside by using microwave auxiliary cyclodextrin glucosyltransferase relates to the technical field of biosynthesis of organic compounds, and comprises the following steps: taking stevioside aqueous solution and starch hydrolyzates as raw materials, and synthetizing stevioside replaced by glucose residue under the combined action of microwave radiation and CGTase catalysis in a microwave reaction device. In the process condition provided by the invention, enzyme catalysis reaction can be remarkably quickened, and the phenomenon that microwave of a water system enable enzyme to be inactive under the usual condition. Through tasting, the bitter taste of the synthetic modified stevioside is greatly reduced.

The present invention concerns the methods and compositions involving endopeptidase enzymes, especially PepO2 and PepO3 from L. helveticus, and their use in reducing bitterness by cleaving bitter peptides. In particular embodiments of the invention, these methods and compositions apply to the cheesemaking process. The invention also concerns the use of PepO2 and/or PepO3 polypeptides in the treatment or prevention of celiac sprue or as a food additive.

The invention relates to a method for brewing emblic leafflower fruit wine, and belongs to the field of food and health-care products. The technical problem to be solved is to provide a brand-new process for preparing the emblic leafflower fruit wine. The brewing method comprises the following steps of: A, preparing the emblic leafflower fruit into emblic leafflower fruit clear juice, wherein the sugar concentration is adjusted to be 15 to 25 percent and the acidity is adjusted to be 4 to 8 g/L; and B, adding emblic leafflower fruit fermentation stock solution into the emblic leafflower fruit clear juice to perform fermentation for 80 to 170 days at the temperature of between 8 and 24 DEG C to obtain the emblic leafflower fruit wine, wherein the emblic leafflower fruit fermentation stock solution is obtained by adding white sugar and water into the pulp of the pitted emblic leafflower fruit to perform fermentation for at least 48 hours at the constant temperature of between 20 and 24 DEG C. The brewing method has the advantages of remaining the nutritious components and functional factors of the emblic leafflower fruit and reducing the bitter taste of the emblic leafflower fruit. The emblic leafflower fruit wine has the advantages of rich nutrients, strong bouquet, fresh taste and sweet aftertaste.

The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.

Provided is a method of treating hypertension, which comprises administering an effective amount of a compound represented by the following formula (1) or (2):

wherein, R¹ and R² are the same or different and each independently represents hydrogen, alkyl, alkenyl, cycloalkyl, cycloalkenyl, alkoxyalkyl, aryl, alkylaryl, aralkyl, or acyl, R³ represents hydroxyl, ester bond residue, or amide bond residue, R⁴ represents ester bond residue or amide bond residue, or a pharmaceutically acceptable salt thereof (except ferulic acid).

When the preventive or remedy for hypertension according to the present invention is administered, ferulic acid exists in the blood for a long period of time, thereby continuously suppressing a blood pressure rise. Moreover, the hypertension preventive or remedy according to the present invention has reduced in bitterness peculiar to ferulic acid, which enables patients to take it continuously.

The invention discloses sweet black tea and a preparation method thereof. The black tea comprises the following raw material ingredients in parts by weight: 40-50 parts of black tea and 40-50 parts of sweet tea. The preparation method of the sweet black tea comprises the following steps of: respectively carrying out heating and sterilization on 40-50 parts of the black tea and 40-50 parts of the sweet tea, controlling water contents at 8-10%, respectively crushing the black tea and the sweet tea and enabling the black tea and the sweet tea to pass through a 30-60-mesh sieve, then uniformly mixing, packaging 3-8 g of the mixture in each bag, so as to prepare tea bags. According to the sweet black tea and the preparation method thereof, the black tea and the sweet tea are organically combined, any additive is not added, and the sweet black tea has a good synergistic effect; the sweet black tea has the functions of both the normal black tea and the sweet tea; and the product has the mouth feel of the tea, is suitable for drink by various people, is convenient to carry, is instant to drink after being brewed, meets safe and healthy tea leaf consumption trend and has a good market prospect.

A coffee product derived from roast and ground coffee beans has reduced levels of chlorogenic acid lactones relative to the levels of chlorogenic acids. The product can be prepared by treating a coffee extract with an enzyme so as to hydrolyse at least a portion of the chlorogenic acid lactones present in the extract. Alternatively or additionally, it may be provided by contacting a coffee extract with a sorbent or solvent which is suitable for removing apolar components and is at least partially saturated with chlorogenic acid. The product has reduced bitterness.

A health-care tea for clearing heat, removing toxin, clearing liver to improve vision, and relieving fatigue is prepared from the edible Lecai herb through picking up its tender leaves, washing with clean water, drying in the air, parching at 100-120 deg.C for 20-30 min, immediate cooling, kneading, shaping, baking at 90-100 deg.C, cooling, baking at 110-125 deg.C, and refining.

The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.

The invention belongs to the field of foods and discloses a tea wine and a preparation method thereof. The preparation method comprises the following steps of carrying out solid state fermentation of a tea-rice mixed culture medium to obtain a tea wine mother solution having a wine fragrance and a tea fragrance, preparing tea leaf extract, wherein in tea leaf extract preparation, nutrients are retained to the maximum degree, blending the tea wine mother solution, the tea leaf extract and a sweetener, adding beta-cyclodextrine into the mixture obtained by the previous step, and carrying out two-step filtration by activated carbon and an ultrafiltration membrane to obtain the tea wine. Through the two-step filtration adopting activated carbon and the ultrafiltration membrane, precipitation and a color change caused by oxidation of the tea wine in a shelf life are avoided and quality stability of the tea wine in a shelf life is improved. Through utilization of appropriate beta-cyclodextrine, a color and a fragrance can be retained and a bitter taste and a peculiar smell of tea leaves are reduced. Through the combination of a fermentation technology and a blending technology, the tea wine having a good taste, an appropriate fragrance, tea polyphenol content of 2950mg/l, total acid content (acetic acid content) of 3.5g/l and total ester content (ethyl acetate content) of 2.65% is obtained.

The invention discloses a flavor enhancement semi-fermented fleece-flower root leaf tea which is prepared by the following steps: (1) picking fresh leaves; (2) withering; (3) rocking of green leaves; (4) treating by exogenous enzyme for comprehensive flavor enhancement; (5) debitterizing and killing out; (6) mass rubbing; (7) baking by gross fire; (8) packed rolling; (9) baking by full fire; (10) drying. According to the preparation method of the flavor enhancement semi-fermented fleece-flower root leaf tea, galactosidase and water soluble chitosan are used for carrying out exogenous enzyme treatment on the fleece-flower root leaves for comprehensive flavor enhancement, so that the content of aromatic substances can be increased, and the free aroma can be locked on the leaves by the subsequent drying process so as to be avoided running away; the obtained flavor enhancement semi-fermented fleece-flower root leaf tea has the advantages of being green in color, elegant in flavor and durable in soaking, has very high nutritive value, medicinal value and health care effect, and is clear and elegant in mouthfeel; therefore, the flavor enhancement semi-fermented fleece-flower root leaf tea is a new semi-fermented tea, has very good application prospect, and has the advantages of being simple in preparation method, affordable and stable in product quality.

The invention relates to litchi brandy and a production method thereof. Fresh litchis are squeezed after subjected to shelling and core removal, obtained juice is further processed into other products, and obtained litchi dregs are raw materials of the litchi brandy. For the processing property of litchi fresh, the squeezed litchi dregs still contain a large quantity of juice. The production method comprises the following steps of: adding litchi distilled wine to the litchi dregs until the alcohol content is more than 16%, and leaching at a low temperature; then diluting with pure water until the alcohol content is less than 10%, adding acid to adjust the pH value to be less than 3.5, and adding active dry yeasts for fermentation; after the fermentation is over and the content of residual sugar is less than 4g/L, carrying out primary distillation on the upper layer of fermented liquid with a kettle distiller, and mixing the lower layer of fermented dregs with grain husks and putting in a distort for primary distillation; mixing two kinds of wine obtained by primary distillation and then carrying out secondary distillation with a Charente distiller; and controlling the alcohol content to be between 40% and 60%, putting the wine obtained by secondary distillation in a ceramic jar with oak blocks for aging for one year, blending and mixing to obtain the litchi brandy with harmonious fragrance and unique style.

The invention discloses a natural healthcare herbal tea. The natural healthcare herbal tea comprises 200-270 parts of leaf of Yine Abrus, 70-100 parts of jasmine flower, 20-40 parts of Chrysanthemum morifolium, 15-30 parts of Coreopsis tinctoria, 10-20 parts of honeysuckle flower, 130-160 parts of a black tea and 180-210 parts of a Pu'er tea. The healthcare herbal tea reserves the taste of a tea, and has the efficacies of alcoholism preventing, liver nourishing, cooling and refreshing, internal heat decreasing, and toxin expelling. The invention also discloses a making method of the herbal tea. The method comprises the steps of baking, blending, sterilizing and packaging. The healthcare tea prepared through the method has no bitterness, and solves a bitter problem of a routine mixed processed decoction.

The invention discloses a method for preparing a mythic fungus and dictyophora phalloidea solid beverage, comprising the following steps of: enzymolyzing, enzyme-killing, clarifying and condensing raw materials until a solid content reaches 20-25%, mixing the raw materials with ingredients, and spray-drying. The raw materials comprise mythic fungus, dictyophora phalloidea, pine mushroom and common morel. The ingredients are aspartame, mash, beta-cyclodextrine and citric acid. Cellulose, protease and amylase are added in an enzymolyzing process. Egg white and protease are added in a clarifying process, and filtration is preformed after cooling. The method can fully extract nutrition and health components in the raw materials, and the prepared mythic fungus and dictyophora phalloidea solid beverage can be added into liquor, water or tea, to make beverages, which have special fragrance of mythic fungus and dictyophora phalloidea, and also have health care effects for raising immunity, resisting fatigue, improving sleep and sexual function.

The invention discloses a making method of ancient tea tree black tea and belongs to the technical field of tea processing. The method sequentially comprises steps as follows: (1) tea leaf selection; (2) tea leaf picking; (3) spreading and airing; (4) tea leaf steaming: spread and aired tea leaves are wrapped with wet cotton cloth and placed in a heating tank made of an alder material to be steamed in such a manner that the bottom of the heating tank is heated by steam; (5) spreading and airing again; (6) rolling: 300-400 g of cooled tea leaves are placed on a Chinese yew board to be rolled with palms in the same direction for 30 min; (7) fermentation; (8) drying: four times of drying are performed; (9) static aroma improvement: the tea leaves are stored statically in a dryer for 10-12 h. The black tea made with the method has higher quality, is free of bitterness and astringent and has strong aroma and complete appearance quality, few nutrient ingredients are damaged, and the tea leaves do not break and form strips easily.

The present invention discloses a feature beautifying and aging preventing health-care flower tea and a preparation method thereof. The feature beautifying and aging preventing health-care flower tea is made of the following raw materials in parts by weight: 80-120 parts of green tea, 10-25 parts of traditional Chinese medicine extract, 15-30 parts of concentrated fruit juice, 2-7 parts of red dates, 4-7 parts of Chinese wolfberry fruits, 5-10 parts of rose flowers, 1-3 parts of myosotis sylvatica, 2-5 parts of lavandula officinalis, 2-7 parts of chrysanthemum lavandulifolium and 5-15 parts of honey. The Chinese medicine extract consists of the following raw materials in weight ratios: 3-8 parts of radix paeoniae rubra, 2-5 parts of radix asparagi, 1-4 parts of RHIZOMA atractylodis macrocephalae, 2-7 parts of radix angelicae sinensis, 2-4 parts of ganoderma lucidum, 3-5 parts of white poria cocos, 1-5 parts of gynostemmatis pentaphylli tender leaves, 2-3 parts of herba pteridis multifidae, 1-3 parts of bhizoma acori calami and 3-5 parts of mulberry twigs. The concentrated fruit juice consists of the following raw material components in parts by weight: 2-5 parts of passiflora edulia, 3-5 parts of annona squamosa fruits, 1-4 parts of wild blueberries and 1-6 parts of siraitia grosvenorii fruits. The feature beautifying and aging preventing health-care flower tea is prepared using vacuum freeze-drying, good in quality and less in drinking amount, and reduces costs. The components are adsorbed in the green tea, and the flower tea is small in volume and easy for brewing and drinking, and good in appearance.

The invention relates to a method for preparing a honey pomelo fruit wine. The method comprises the following steps: 1) pretreatment: selecting fresh and maturated honey pomelo, and peeling the honey pomelo, then removing pericarp and seeds to obtain pulp, then using a juice extractor for squeezing the pulp to the honey pomelo fruit paste, immediately adding ascorbic acid for color protection; 2) pectase processing: using sodium bicarbonate to adjust a pH value of the honey pomelo fruit paste, adding pectase in the honey pomelo fruit paste to obtain the zymolytic fruit paste; 3) bitter removal treatment: adding active carbon and beta-cyclodextrin in the zymolytic fruit paste for composition and bitter removal, pasteurizing the zymolytic fruit paste after bitter removal; 4) activation treatment of microzyme; 5) fermentation: wherein the fermentation is divided into primary fermentation and post fermentation; and 6) ageing treatment: putting the fermented honey pomelo fruit wine in a wine storage pot for ageing, and then filtering the fruit wine and blending to obtain the honey pomelo fruit wine. The honey pomelo fruit wine has the advantages of bright color, fragrant smell, and rich mouthfeel, and has typical honey pomelo aroma.

The invention discloses a processing method for summer and autumn congou black tea. The processing method comprises the following steps: checking and accepting fresh leaves, compounding and withering, rolling, fermenting, drying and strengthening flavor, wherein the fermenting refers to the steps of fermenting moderately and then fermenting drastically, the process of fermenting moderately comprises the following steps: fermenting a bud with a leaf and a bud with two leaves for 4.5-6.0 hours in a fermentation room being 32-37 DEG C, controlling the dehydration rate to 1.2%-1.7%, controlling the leaf temperature of the fermented leaves to 38-42 DEG C, fermenting a bud with three leaves and a bud with four leaves for 7-8 hours, controlling the dehydration rate to 0.9%-1.0%, and controlling the temperatures of the fermented leaves to 40-42 DEG C; the process of fermenting drastically comprises the following steps: controlling the temperature of the fermentation room to 45 DEG C, spraying tannase onto fermented leaves, continuously preserving the heat for 30-45 minutes, controlling the temperatures of the fermented leaves within 50 DEG C, and then quickly ending fermentation. The processing method has the beneficial effect that by virtue of deep fermentation and enzymolysis, the color of the black tea is deepened by degrading tea polyphenol, the content of ester type catechin is reduced, the bitter taste of the summer and autumn congou black tea is lowered, meanwhile, the clarity of finished product tea is strengthened, and thus, relatively excellent black tea quality is obtained.

The invention discloses a method for brewing cherry fruit wine. The method is characterized by comprising the following steps of: after selecting, washing and stoning cherries serving as raw materials, obtaining primary pulp by juicing; adding the following substances such as pectinase, calcium citrate, vitamin C, and g/L kojic acid into the primary pulp; standing for 5 to 24 hours; preparing clear juice by performing centrifugal separation; inoculating 0.05 to 2 percent of fruit wine yeast based on the weight of the clear juice; controlling a temperature and fermenting, wherein the primary fermentation temperature is between 16 and 28 DEG C, the fermentation time is 7 to 15 days, the secondary fermentation temperature is between 15 and 20 DEG C, and the fermentation time is 20 to 40 days; aging for 3 to 6 months; clarifying and filtering by adopting an ultra-filtration method; and filling, sterilizing and packaging to obtain finished cherry fruit wine. The method effectively improves a production process of cherry wine, reduces the content of polyphenol fundamentally, inhibits the activity of polyphenol oxidase, reduces harsh taste and improves stability. Compared with the prior art, the cherry fruit wine produced by the method maintains effective nutrient components, reduces the harsh taste and has a pure flavor.

The invention relates to a brewing method of acid beer. According to the method, water, malt, hops and yeast are taken as main raw materials, sour wort is taken as an auxiliary raw material, malt is crushed and then subjected to wort saccharification, filtration and vinasse washing, wort obtained after vinasse washing is heated and boiled, hops are added in the boiling process, the sour wort is added in 5 min before boiling is finished, the adding amount of the sour wort is 1-10% of the mass of the wort, after boiling is finished, cyclotron precipitation is carried out to obtain raw wort, theraw wort is subjected to cooling and oxygenating, and beer yeast for fermentation is inoculated to obtain sour beer, wherein the sour wort is prepared by a biological acidification method. The sour beer is brewed by adding the sour wort in the wort boiling process, the brewing method is simple and easy to operate, the production cost is reduced, the brewing period is shortened, the brewed sour beer is rich in aroma, the malt aroma, the ester aroma and the hops aroma are mutually balanced and pleasant, the acidity is balanced, and the overall flavor and taste of the final beer are good.

The invention belongs to the field of agricultural and sideline product processing and utilization technology with high added value, and discloses a weak bitter corn oligopeptide with high content of alanine and leucine, and a preparation method of the weak bitter corn oligopeptide. The method comprises the steps of: (1) dispersing and hydrating corn gluten meal; (2) carrying out gelatinization and alpha-high temperature amylase enzymolysis, degreasing and removing starch; (3) carrying out enzymolysis; (4) carrying out enzyme deactivation and decoloration; and (5) carrying out rough filtration, ultrafiltration and nanofiltration, and drying to obtain the weak bitter corn oligopeptide. The weak bitter corn oligopeptide contains 85.42-87.63% by mass of protein percent, 92.44-94.21% by mass of peptide with the relative molecular weight being less than 1000Da, 6.75-6.94% by mass of alanine, 14.12-14.66% by mass of leucine and 1.12-1.36% by mass of free amino acid. The weak bitter corn oligopeptide with high content of alanine and leucine can be widely used as raw material of health-care food and common food, and especially can be used in products used for sobering up and protecting the liver.