Chrysanthemum nankingense beer and processing method thereof

A chrysanthemum brain and beer technology, which is applied in beer fermentation methods, beer brewing, and methods based on microorganisms, to achieve the effects of retaining color, improving nutrition and active functions, and broadening market development prospects

Inactive Publication Date: 2014-12-03
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Injecting the active ingredients of chrysanthemum brain into beer to produce a new health beer is not only an important way

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Fresh chrysanthemum brains were washed and drained, cut into 1-3cm sections, and dried by continuous microwave with a microwave power of 12kW and a microwave time of 8min. After drying, the water content was determined to be 4.72%. The dried chrysanthemum brain raw material is pulverized, 100 g of chrysanthemum brain dry powder is taken, 500 g of water is added, the pH value is adjusted to 4.5, 0.5 g of cellulase (enzyme activity 3000 U / g), 0.5 g of pectinase (enzyme activity of 3000 U / g) are added ), stirred at 40°C for 90 minutes, filtered to remove the residue, and obtained the enzymatic hydrolysis liquid of chrysanthemum brain. Take 100g of dry malt, and use a wet mill to crush the dry malt, the distance between the rollers is controlled at 0.2mm; put the crushed dry malt into the mash pot, add 200g of water and 0.01g of compound enzyme SBL-003 for enzymatic hydrolysis, control Temperature 40°C, pH 4.0, time 30min; after enzymolysis, stir and heat up to 55°C, add 0....

Embodiment 2

[0017] Example 2, fresh chrysanthemum brains were washed and drained, cut into 1-3cm segments, and dried by continuous microwave with a microwave power of 12kW and a microwave action time of 6min, and the moisture content after drying was 4.15%. The dry chrysanthemum brain is pulverized, get chrysanthemum brain dry powder 100g, add 500g water, adjust pH value to be 6.0, add the cellulase (enzyme activity 3000U / g) of 0.8g, 0.4g pectinase (enzyme activity 3000U / g ), stirred at 50°C for 90 minutes, filtered to remove residue, and obtained a clear chrysanthemum brain enzymolysis solution. Take 100g of dry malt and pulverize it with a wet pulverizer, the distance between the rollers is controlled at 0.4mm; put the pulverized dry malt into the mash pot, add 600g of water and 0.05g of compound enzyme SBL-003 for enzymatic hydrolysis, and control the temperature at 45°C , pH5.0, enzymolysis time 60min; after enzymolysis, stir and heat up to 60°C, add 0.05g complex enzyme SWB-005 to co...

Embodiment 3

[0019] Fresh chrysanthemum brains were washed and drained, cut into 1-3cm sections, and dried by continuous microwave with a microwave power of 12kW and a microwave time of 6min. After drying, the moisture content was determined to be 3.57%. Grind the dried chrysanthemum brain, take 100g of chrysanthemum brain powder, add 500g of water, adjust the pH value to 5.0, add 0.6g of cellulase (enzyme activity 3000U / g), 0.5g pectinase (enzyme activity of 3000U / g) , stirring and leaching at 55°C for 60 minutes, filtering to remove residue, and obtaining a clear enzymatic hydrolysis liquid of chrysanthemum brain. At the same time, the dry malt was pulverized with a wet pulverizer, and the distance between the rollers was controlled at 1.0mm; the pulverized dry malt was put into the mash pot, and 600g of water and 0.03g of compound enzyme SBL-003 were added for enzymatic hydrolysis, and the temperature was controlled at 55°C. pH 6.5, time 45min; after enzymolysis, stir and heat up to 65°...

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Abstract

The invention provides a chrysanthemum nankingense beer with a health function and a preparation method of the chrysanthemum nankingense beer, aiming at meeting the demand of people on new functional beer. The preparation method comprises the following steps of carrying out digestion for 90 minutes through cellulase and pectinase by adopting dried chrysanthemum nankingense as a raw material, and filtering to remove residues to obtain a clear chrysanthemum nankingense extracting solution without the residues; adding humulus lupulus, fructus hordei germinatus and rice to carry out the procedures of saccharification, enzymolysis fermentation and the like to obtain the chrysanthemum nankingense beer. The preparation method provided by the invention is capable of producing a new health-care beer by injecting the active components of the chrysanthemum nankingense into beer, not only is an important way of functional beer development, but also is a new mode of wild plant recycling.

Description

technical field [0001] The invention relates to a kind of beer which uses chrysanthemum brain stems and leaves as raw materials and a processing method thereof, and belongs to the field of food biotechnology. . Background technique [0002] Chrysanthemum nanjingense (chrysanthemum nanjingense), also known as chrysanthemum waterlogging, chrysanthemum head, chrysanthemum dish, chrysanthemum leaf, etc., is a close relative of the herbaceous wild chrysanthemum in the genus Chrysanthemum of the family Asteraceae, and there are wild species in Guizhou, Jiangsu, Hunan and other provinces. There is a small amount of cultivation in various places in the north and south of my country, and the history of artificial cultivation in Nanjing is relatively long. Chrysanthemum brain, wolfberry head and Malan head are also known as the three treasures of Nanjing. They are summer edible vegetables with local characteristics in Nanjing. They have been cultivated and eaten for many years. Chry...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C11/02C12R1/865
Inventor 李春阳王卫东黄梅桂
Owner NANJING FEIMA FOOD
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