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A kind of beer and preparation method thereof

A technology for beer and fresh lotus leaves, which is applied in the field of beer and its preparation, can solve the problems of injuring the spleen and stomach, aggravating the moisture in the body, etc., and achieves the effects of good efficacy, easy operation and simple processing method.

Inactive Publication Date: 2016-03-09
吴英林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Beer has good auxiliary curative effect on hypertension, heart disease and tuberculosis, etc. Drinking beer in moderation also has certain curative effect on heart and hypertension patients, but drinking too much will hurt the spleen and stomach and increase the moisture in the body, so a kind of beer is invented It can not only play a role in health care and reduce fat, but also won't hurt the mind due to excessive drinking. Health beer is more and more popular and concerned by people.

Method used

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  • A kind of beer and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0022] A kind of preparation method of beer is as follows:

[0023] (A) crushing the fresh lotus leaves in the air, sequentially adopting cellulase pretreatment, dilute hydrochloric acid leaching, ultrasonic-assisted extraction, and chloroform extraction to extract the nuciferine in the fresh lotus leaves;

[0024] (B) 0.6 g of nuciferine and 100 kg of beer after the fermentation step are mixed and stirred evenly, and then sterilized, clarified with a clarifying agent, frozen, filtered and packaged to obtain a finished product.

Embodiment 2

[0026] (A) The fresh lotus leaves are air-dried until the mass fraction of the water content is 18%, then pulverized, followed by cellulase pretreatment, dilute hydrochloric acid leaching, ultrasonic-assisted extraction, and chloroform extraction to extract the nuciferine in the fresh lotus leaves, The mass fraction of its purity by detecting nuciferine is 98%; wherein the cellulase pretreatment adopts an amount of 2.667×10 -6 mo1 / (s.g) of cellulase was pretreated at a temperature of 50°C, the enzymolysis time was 2 hours, the pH value of the enzymolysis was controlled at 5.0, and dilute hydrochloric acid leaching was carried out with dilute hydrochloric acid with a mass percentage concentration of 0.5%. Hydrochloric acid leaching for 16h;

[0027] (B) 0.9 g of nuciferine and 100 kg of beer after normal fermentation steps are mixed and stirred evenly, and the finished product is obtained after sterilization, clarification with a clarifying agent, freezing, filtration and packa...

Embodiment 3

[0029] (A) The fresh lotus leaves are air-dried until the mass fraction of the water content is 17%, then pulverized, followed by cellulase pretreatment, dilute hydrochloric acid leaching, ultrasonic-assisted extraction, and chloroform extraction to extract the nuciferine in the fresh lotus leaves, The mass fraction of its purity by detecting nuciferine is 99%; wherein the cellulase pretreatment adopts an amount of 3.000×10 -6 mo1 / (s.g) of cellulase was pretreated at a temperature of 60°C, the enzymolysis time was 2 hours, the pH value of the enzymolysis was controlled at 6.0, and the dilute hydrochloric acid leaching was performed with dilute hydrochloric acid with a mass percentage concentration of 0.8%. Hydrochloric acid leaching for 18 hours; the specific steps of ultrasonic-assisted extraction are to put the extraction solvent into fresh lotus leaves leached with dilute hydrochloric acid, ultrasonically vibrate for 30 minutes, control the temperature at 78°C, and control t...

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Abstract

The invention relates to the field of beer processing and specifically relates to beer and a preparation method thereof. The preparation method of beer comprises the following steps: drying fresh lotus leaves in air and then crushing, extracting nuciferine in the fresh lotus leaves by sequentially adopting a cellulose pre-treating method, a diluted hydrochloric acid leaching method, an ultrasonic wave assisted extraction method and a chloroform extraction method; uniformly mixing and stirring the nuciferine with the beer after the fermentation step in a mass ratio of (0.006-0.010) to 1000, and sterilizing, clarifying by a clarifying agent, freezing, filtering and packaging to obtain the finished product. According to the preparation method of the beer, which is provided by the invention, the prepared beer has better mouthfeel and effect; after the nuciferine is added, the prepared beer can achieve a good effect of lowering lipid and pressure, does not injure spleen and stomach after being drunk much; besides, the processing method is simple and easy to operate.

Description

technical field [0001] The invention relates to the field of beer processing, in particular to a beer and a preparation method thereof. Background technique [0002] Beer is the oldest human being, and it is the third most consumed beverage in the world after water and tea. Beer was introduced into China at the beginning of the 20th century and is a foreign wine. Beer is translated into Chinese "beer" according to English Beer, and it is called "beer" and it is still used today. Beer uses barley malt, hops, and water as the main raw materials, and is brewed through yeast fermentation. It is a low-alcohol wine full of carbon dioxide and full of beer. [0003] Beer has good auxiliary curative effect on hypertension, heart disease and tuberculosis, etc. Drinking beer in moderation also has certain curative effect on heart and hypertension patients, but drinking too much will hurt the spleen and stomach and increase the moisture in the body, so a kind of beer is invented Heal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C5/00
Inventor 吴英林
Owner 吴英林