Sports beer

Abstract

The invention relates to a food drinking technical field, which contains 2-2000mug micro-element amino acid chelate in per liter beer. The micro-element amino acid chelate is one of or arbitrary composite of magnesium glycinate chelate, zinc glycinate chelate, iron glycinate chelate, calcium glycinate chelate, magnesium methionine chelate, zinc methionine chelate, iron methionine chelate, calcium methionine chelate, magnesium lysine chelate, zinc lysine chelate, iron lysine chelate, calcium lysine chelate. We can get the product by adding 2-2000mug micro-element amino acid chelate to the fermentation tank or filter and mixing with beer in the beer production. The invention enhances the immunity, avoids the osteoporosis, relieves the depressive emotion, which supports consumable micro-element, recoveries the tire quickly.

Description

technical field [0001] The invention belongs to the technical field of food and drink. Background technique [0002] With its rich nutrition, low alcohol content and refreshing taste, beer is becoming more and more popular, and the per capita consumption has increased year by year in recent years. With the improvement of people's living standards and the enhancement of health awareness, in addition to traditional beer, various health beers have also appeared, such as Ganoderma lucidum beer, ginkgo beer, taurine beer, SOD beer, fruit juice beer and so on. [0003] As early as the 1960s and 1970s, trace element amino acid chelates attracted the attention of developed countries such as Britain and the United States; the United States Albicn laboratory first successfully synthesized trace element amino acid chelates, and achieved remarkable results after applying them to animals and plants. It calls it the third generation of micronutrient nutrition. The ...

AI Technical Summary

Problems solved by technology

As the first generation of trace elements, inorganic salts are prone to chemical antagonism with other nutrients, and can also damage some effective nutrients such as vitamins, and inorganic salts are susceptible to pH, pH, and other nutrients in animals. Influenced by factors such as fat, protein, oxalic acid, and ammonia, the absorption rate of trace elements in the digestion process is greatly reduced

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