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A kind of preparation method of beer rich in xanthohumol

A technology of xanthohumol and xanthohumol ethanol, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and beer brewing, can solve the problems of beer turbidity, poor water solubility, and affecting the appearance of beer, and achieve the goal of beer The effect of clear quality and high content

Active Publication Date: 2011-12-14
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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  • A kind of preparation method of beer rich in xanthohumol
  • A kind of preparation method of beer rich in xanthohumol
  • A kind of preparation method of 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, which relates to the technology of beer production. It is to add xanthohumol in the beer brewing process, such as adding xanthohumol in wort cooling, fermented liquid cold storage and sake, To obtain beer rich in xanthohumol. Among them, the content in dark beer is 0.1~5.0mg / L, and the content in light beer is 0.1~2.0mg / L. The xanthohumol-rich beer prepared by the method of the invention not only has the flavor characteristics and nutritional functions of beer, but also has the health care functions of xanthohumol such as anti-cancer and anti-cancer, and is a very distinctive 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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Patent Type & Authority Patents(China)
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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