Production method for rutin beer brewed by adding buckwheat

A production method, the technology of rutin, which is applied in the direction of beer brewing, etc., can solve the problems of decomposition, damage, reduction of buckwheat diet and health care function, waste of buckwheat resources, etc.

Inactive Publication Date: 2013-04-24
郑鉴忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1 Production method of rutin beer brewed by adding tartary buckwheat layer powder

[0012] 1. Crude extraction of rutin from buckwheat with enzyme inactivation: taking 10 tons of rutin beer formula as an example, weigh 60Kg of buckwheat bran with enzyme inactivation (containing more than 4% rutin), outer layer powder of buckwheat with inactivation enzyme (containing 3% rutin Above) 20Kg. Put 600Kg of 3-5% edible ethanol solution in the gelatinization pot at a temperature above 40°C, add tartary buckwheat bran and tartary buckwheat powder, stir, heat to 95-100°C for 2-5 minutes, and filter out the liquid. Add 100Kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates are combined, precipitated and filtered at 70-80°C, concentrated, cooled, and the clear liquid is filtered off to obtain a mixed solution of 10-50Kg crude rutin crystals. The filter residue is sent back to the gelatinization pot, where it is mixed with other raw ma...

Embodiment 2

[0017] Example 2 Production method of rutin beer brewed by adding black tartary buckwheat

[0018] 1. Crude extraction of rutin from enzyme-inactivated buckwheat, taking the formula of 10 tons of rutin beer as an example. Take by weighing 80Kg of black tartary buckwheat meal (containing more than 3% rutin) that is fried and broken, shelled, and crossed a 20-mesh sieve. Put 600Kg of water at a temperature above 40°C into a cooking pot, add black tartary buckwheat coarse powder, stir, heat to 95-100°C for 5-8 minutes, and filter out the liquid. Then add 100Kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates are combined, precipitated and filtered at 70-80° C., cooled, and the clear liquid is removed to obtain a mixed solution of 10-50 kg of crude rutin crystals. The filter residue is sent back to the gelatinization pot, and mixed with other raw materials for gelatinization.

[0019] 2. Fermentation production is produced according to the ...

Embodiment 3

[0023] Example 3 Production method of rutin beer brewed by adding tartary buckwheat

[0024] 1. Crude extraction of rutin from buckwheat with enzyme inactivation, taking 10 tons of rutin beer formula as an example, take 150Kg of tartary buckwheat coarse powder (containing more than 1.2% rutin) that is fried, broken, shelled, and sieved through a 20 mesh sieve. Put 1300Kg of water at a temperature above 40°C in a cooking pot, add tartary buckwheat coarse powder, stir, heat to 95-100°C for 5-8 minutes, and filter out the liquid. Add 150kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates are combined, precipitated and filtered at 70-80° C., cooled, and the clear liquid is removed to obtain a mixed solution of 10-50 kg of crude rutin crystals. The filter residue is sent back to the gelatinization pot, and mixed with other raw materials for gelatinization.

[0025] 2. Fermentation production is produced according to the ingredients of ordinar...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C5/00
Inventor 郑鉴忠郑婧巫才会
Owner 郑鉴忠
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