Loofah beer

A technology of loofah and beer, which is applied in the field of beer to achieve the effects of pure taste, plaque elimination and Japanese encephalitis prevention

Inactive Publication Date: 2010-12-01
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a kind of loofah beer in order to solve the problem of not adding loofah as an auxiliary material to produce health-care beer

Method used

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  • Loofah beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Preparation of loofah juice: Wash 130 kg of loofah with water and break it to obtain loofah juice. Add 0.078 kg of loofah juice to the loofah juice with an activity of 9500 U of cellulase, and enzymolyze 40 Filtrate in 1 minute, sterilize the filtrate at 137°C for 3 seconds, then rapidly cool to 32°C to obtain loofah juice, cover with plastic wrap, and set aside.

[0018] The assay method of cellulase activity is common knowledge to those skilled in the art. In order to clearly explain the present invention, the assay method of cellulase activity is now described.

[0019] The activity of cellulase is 9500U, that is, at pH 4.5, 40°C, the amount of enzyme that decomposes filter paper to produce 1 microgram of glucose per minute is 1 unit of enzyme. Enzyme activity assay steps:

[0020] a: The enzyme preparation is prepared with 0.04M acetic acid-sodium acetate buffer solution with a pH of 4.5 to prepare a 0.20 mg / ml enzyme solution;

[0021] b: Take 0.5, 1.0, 1.5, ...

Embodiment 2

[0033] (1) Preparation of loofah juice: wash 130 kg of loofah with water and break it to obtain loofah juice. Add cellulase with an activity of 10500U accounting for 0.13 kg of loofah juice to the loofah juice, and enzymolyze 40 U under the condition of 30 ° C. Filtrate in 1 minute, sterilize the filtrate at 137°C for 5 seconds, then rapidly cool to 32°C to obtain loofah juice, cover with plastic wrap, and set aside.

[0034] The activity measurement of cellulase is the same as embodiment 1

[0035] (2) Preparation of wort: put 1,950 kg of barley malt, 650 kg of rice, 3.9 kg of hop oil, and 7,280 kg of water into the mash pot, rise from normal temperature to 45°C within 10 minutes, keep warm for 60 minutes, and then Raise the temperature from 45°C to 65°C within 15 minutes, keep it warm for 40 minutes, then raise the temperature from 65°C to 70°C within 15 minutes, keep it warm for 20 minutes, then raise the temperature from 70°C to 80°C within 15 minutes, keep it warm for 15 ...

Embodiment 3

[0039] (1) Preparation of loofah juice: wash 130 kg of loofah with water and break it to prepare loofah juice. Add cellulase with an activity of 10000U accounting for 0.10 kg of loofah juice to the loofah juice, and enzymolyze 40 U under the condition of 30 ° C. Filtrate in 1 minute, sterilize the filtrate at 137°C for 4 seconds, then rapidly cool to 32°C to obtain loofah juice, cover with plastic wrap, and set aside.

[0040] The activity measurement of cellulase is the same as embodiment 1

[0041] (2) Preparation of wort: put 1,690 kg of barley malt, 910 kg of rice, 1.3 kg of hop oil, and 7,950 kg of water into the mash pot, rise from normal temperature to 45°C within 10 minutes, keep warm for 50 minutes, and then Raise the temperature from 45°C to 65°C within 15 minutes, keep it warm for 30 minutes, then raise the temperature from 65°C to 70°C within 15 minutes, keep it warm for 30 minutes, then raise the temperature from 70°C to 80°C within 15 minutes, keep it warm for 10 m...

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Abstract

The invention discloses loofah beer, solving the problem that the beer using loofah as accessory has not been produced. The preparation method of the loofah beer comprises the following steps: (1) preparing loofah juice: adding cellulose for enzymolysis after crushing loofah, filtering, sterilizing; (2) preparing wort: placing barley malt, rice, hop oil and water in a mash kettle for saccharification; (3) preparing the activated beer yeast: using wort as culture medium to inoculate dry yeast, activating; and (4) preparing loofah beer: placing loofah juice, wort and activated beer yeast in an aseptic fermentation tank according to a certain weight ratio, fermenting, and filtering to obtain the loofah beer. The wort concentration of the loofah beer is 8-12 degrees and the degree of alcohol is as low as 3-5%(m/m), thus the loofah beer fully caters for people who do not like alcohol and is especially suitable for women and children.

Description

technical field [0001] The invention belongs to the field of beer, in particular to a loofah beer. Background technique [0002] Beer is a natural drink made from barley malt, brewing water, hops, and yeast as main ingredients, with starchy auxiliary materials such as corn, rice, and wheat as auxiliary materials, and fermented by brewer's yeast under suitable conditions. Beer is known as "liquid bread". The nutrients in beer come from the raw materials and the fermentation process, and they are all dissolved in beer in the form of colloids. Therefore, beer is a kind of nutritious food that is deeply loved by consumers. Low-alcohol beverages. [0003] Luffa is rich in nutrients, including protein, fat, carbohydrates, calcium, phosphorus, iron and vitamin B1, vitamin C, as well as saponins, plant mucus, xylose gum, luffa bitter quality, citrulline and so on. Studies have shown that loofah contains B vitamins that prevent skin aging, vitamin C that whitens skin and other ingr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02C12C12/00C12R1/865
Inventor 武晋海
Owner 山西师范大学
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