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Method for preparing beer rich in xanthohumol

A technology of xanthohumol and xanthohumol ethanol, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, and beer brewing, etc. High, clear wine effect

Active Publication Date: 2009-12-16
JIANGXI YANJING BEER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, due to the low water solubility of xanthohumol, it is easy to combine with protein and other substances in beer to form large particles in beer, which will make beer turbid and affect the appearance of beer

Method used

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  • Method for preparing beer rich in xanthohumol
  • Method for preparing beer rich in xanthohumol
  • Method for preparing beer rich in xanthohumol

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0021] Method 1: Add to the wort:

[0022] 1. Dissolve the xanthohumol product in 95% ethanol, centrifuge at 10,000 rpm and 5°C, take the clear liquid, and detect the content of xanthohumol in it, and the content reaches 1,000-5,000 mg / L;

[0023] 2. During the wort cooling process, add the xanthohumol ethanol solution to the wort on the wort pipeline;

[0024] 3. It is also possible to dilute the ethanol solution of xanthohumol with alkaline solution according to the ratio of 1:5 to 1:10, adjust the pH value to 10 to 11, and then add it to the wort;

[0025] 4. The content of xanthohumol in the final wort is 5-50mg / L;

[0026] 5. Add yeast, after fermentation, filter, fill, and sterilize according to the normal beer production process to obtain beer rich in xanthohumol.

[0027] Method 2: Add to the fermentation broth:

[0028] 1. Dissolve the xanthohumol product in 95% ethanol, centrifuge at 10,000 rpm and 5°C, take the clear liquid, and detect the content of xanthohumol ...

Embodiment 1

[0041] Embodiment 1: brewing 100L of 12 ° P pale beer

[0042] 1. The brewing process of beer rich in xanthohumol, adding to cold wort:

[0043] 2. Beer brewing ingredients: malt 12.8kg, rice 3.2kg, brewing water 56L (gelatinization pot 13L, saccharification pot 43L), hops 70g (including bitter flower 50g, aroma flower 20g)

[0044] 3. Prepare to weigh 0.150g of the xanthohumol product (content is 70%), dissolve it with 95% edible alcohol, and accurately adjust the volume to 50ml to prepare a xanthohumol solution. The content of xanthohumol is 1895mg / L after testing .

[0045] 4. Add in the wort cooling process, the addition amount is 20ml, and the xanthohumol content in the final wort is 32mg / L.

[0046] 5. During the fermentation process, the fermentation temperature is 10°C, and when the sugar drops to 4°P, the tank is sealed and the pressure is raised to 0.10MPa. When the diacetyl is 0.07mg / L, the temperature starts to drop; the cooling rate is 0.5°C / hour, when the tempe...

Embodiment 2

[0052] Embodiment 2: Brew 100L of 12 ° P dark beer

[0053] 1. The brewing process of beer rich in xanthohumol, adding:

[0054] 2. Beer brewing ingredients: 12.0kg of malt, 5.0kg of caramel malt, 60L of brewing water, 87g of hops (including 55g of bitter flowers and 27g of fragrant flowers)

[0055] 3. Prepare to weigh 0.300g of the xanthohumol product (content is about 70%), dissolve it with 95% edible alcohol, and accurately adjust the volume to 50ml to prepare a xanthohumol solution. The content of xanthohumol is 3736mg / L.

[0056] 4. Prepare 500ml of 0.01mol / L KOH solution, measure 450ml and mix it with xanthohumol solution, adjust the pH value in it to 10, and form xanthohumol alkaline aqueous solution.

[0057] 5. During the fermentation process, the fermentation temperature is 10°C, and when the sugar drops to 4°P, the tank is sealed and the pressure is raised to 0.10MPa. When the diacetyl is 0.07mg / L, the temperature starts to drop; the cooling rate is 0.5°C / hour, ...

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Abstract

The invention discloses a method for preparing beer rich in xanthohumol, and relates to beer preparation technology. The xanthohumol is added in the process of brewing the beer, for example, the xanthohumol is added in wort cooling, fermentation liquor cold storage and sake, so that the beer rich in the xanthohumol is obtained, wherein the content of the xanthohumol in black beer is between 0.1 and 5.0mg / L, and the content of the xanthohumol in pale beers is between 0.1 and 2.0mg / L. The beer rich in the xanthohumol prepared by the method has flavor characteristics and nutrient function of beers, simultaneously has health-care functions of the xanthohumol such as cancer prevention, cancer resistance and the like, and is characteristic functional beer.

Description

technical field [0001] The invention relates to the technical field of beer production, and relates to a method for preparing beer rich in xanthohumol. Background technique [0002] Xanthohumol is a unique substance in hops, and its content in hops is only 0.1-1.0%. In 2007, Professor Werner Barker of the Technical University of Munich in Germany discovered that a substance called xanthohumol in hops can prevent the enzymes that lead to the growth of cancer cells from functioning, and can help the body eliminate other carcinogens, especially in the early stages of cancer , the anti-cancer effect of this substance is better. Studies have shown that xanthohumol not only has a good auxiliary effect on the treatment of breast cancer, colon cancer, and prostate cancer, but also has many other physiological functions, such as anti-oxidation and treatment of AIDS. . [0003] Studies have shown that xanthohumol is only found in beer among the products commonly used by people at p...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C5/00C12R1/645
Inventor 贾凤超郝建秦王德良张彦青王欣林智平
Owner JIANGXI YANJING BEER
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