Production method for rutin beer brewed by adding buckwheat

Abstract

A production method for rutin beer brewed by adding buckwheat belongs to the field of fermented food. The buckwheat is rich in nutrient, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has unique dietary therapy and health care functions. In the general production process of buckwheat beer, rutin and other active substances are decomposed and damaged, the content of the rutin is very little and pharmaceutical and edible functions of buckwheat cannot be achieved, so that buckwheat resources are wasted. According to the production method disclosed by the invention, soluble mixtures such as rutin are extracted before the buckwheat is fermented; the rutin solution which is back added after the fermentation is ended accounts for 0.1-0.5 percent of beer; and no additive is added, so that the pure natural quality and the dietary therapy and health care efficacies of the rutin beer are ensured. According to the technology, general beer production equipment and process are utilized; a formula of raw materials is only adjusted; the buckwheat accounts for 3-30 percent of grains in brewing raw materials; the produced rutin beer has little difference from general beer in colors and luster, mouthfeel, flavor and production cost; and the rutin beer contains 10-50mg / 100ml of rutin and is especially suitable for patients suffered from hypertension, hyperlipidemia and diabetes mellitus to drink.

Description

Technical field [0001] The invention discloses a production method of rutin beer brewed by adding buckwheat, belonging to the field of fermented food production. Background technique [0002] Buckwheat is rich in nutrition, and is also rich in highly active substances such as rutin (also known as vitamin P), D-chiro-inositol, etc., so that it has unique dietary and health care functions. Food fermentation not only improves the nutritional value, but also significantly enhances the antioxidant function. It has the ability to remove harmful free radicals in the body and prevent lipid peroxidation from damaging human cells, which is of great significance in maintaining health. Regrettably, the buckwheat fermentation production process decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin basically loses, and produces bitter substances, which reduces the edible performance and greatly reduces the dietary and health function...

AI Technical Summary

Problems solved by technology

Regrettably, the buckwheat fermentation production process decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin basically loses, and produces bitter substances, which reduces the edible performance and greatly reduces the dietary and health functions of buckwheat. The rutin content in brewed buckwheat wine, buckwheat beer, buckwheat vinegar, buckwheat soy sauce, etc. is negligible, wasting buckwheat resources