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Nutrient beer having green tea flavor and brewing method thereof

A taste and nutrition technology, applied in beer brewing and other directions, can solve the problems of inability to meet market demand, high alcohol content, single taste, etc., and achieve the effects of low cost, fine foam and simple process

Inactive Publication Date: 2015-07-08
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention solves the problems that traditional beer has a single taste, bitterness, high alcohol content and cannot meet the market consumption demand, and provides a green tea-flavored nutritious beer and its brewing method

Method used

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  • Nutrient beer having green tea flavor and brewing method thereof
  • Nutrient beer having green tea flavor and brewing method thereof
  • Nutrient beer having green tea flavor and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Preparation of green tea powder: put the fresh tea leaves in a drying oven at 35-40° C. and dry them and then pulverize them to 200 meshes;

[0035] (2) Decolorization and deodorization treatment of alfalfa leaf protein: mix the two according to the ratio of 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, extract for 4 hours at a temperature of 85 °C, and the extraction stage is 3 grade, to get alfalfa leaf protein; the 3 grades of extraction grades are specifically to pour out the extract after the first extraction, and then add absolute ethanol according to the ratio of every 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, Repeat 3 times to get alfalfa leaf protein;

[0036] (3) Gelatinization: 45 parts of rice flour, 5 parts of raw gypsum, and 150 parts of water are mixed for gelatinization;

[0037] (4) Saccharification: After adding 35 parts of barley malt powder, 6 parts of phosphoric acid and 150 parts of water to ...

Embodiment 2

[0049] (1) Preparation of green tea powder: put the fresh tea leaves in a drying oven at 35-40° C. and dry them and then pulverize them to 200 meshes;

[0050] (2) Decolorization and deodorization treatment of alfalfa leaf protein: mix the two according to the ratio of 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, extract for 4 hours at a temperature of 85 °C, and the extraction stage is 3 grade, to get alfalfa leaf protein; the 3 grades of extraction grades are specifically to pour out the extract after the first extraction, and then add absolute ethanol according to the ratio of every 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, Repeat 3 times to get alfalfa leaf protein;

[0051] (3) Gelatinization: 35 parts of rice flour, 10 parts of raw gypsum, and 200 parts of water are mixed for gelatinization;

[0052] (4) Saccharification: After adding 45 parts of barley malt powder, 10 parts of phosphoric acid and 120 parts of water t...

Embodiment 3

[0064] (1) Preparation of green tea powder: put the fresh tea leaves in a drying oven at 35-40° C. and dry them and then pulverize them to 200 meshes;

[0065] (2) Decolorization and deodorization treatment of alfalfa leaf protein: mix the two according to the ratio of 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, extract for 4 hours at a temperature of 85 °C, and the extraction stage is 3 grade, to get alfalfa leaf protein; the 3 grades of extraction grades are specifically to pour out the extract after the first extraction, and then add absolute ethanol according to the ratio of every 6 milliliters of absolute ethanol and 1 gram of alfalfa leaf protein, Repeat 3 times to get alfalfa leaf protein;

[0066] (3) Gelatinization: 40 parts of rice flour, 8 parts of raw gypsum, and 180 parts of water are mixed for gelatinization;

[0067] (4) Saccharification: After adding 40 parts of barley malt powder, 8 parts of phosphoric acid and 130 parts of water to ...

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Abstract

The invention relates to nutrient beer having the green tea flavor and a brewing method thereof and belongs to the field of food processing. The 15-20 parts of green tea powder and 5-10 parts of alfalfa leaf protein are added, high-activity dried yeast is added for fermentation after the green tea powder, the alfalfa leaf protein and malt juice are mixed, the beer obtained after fermentation has the strong green tea fragrance flavor, bitter generated through hop fermentation is counteracted by the green tea flavor, and the alfalfa leaf protein contains the amino acid necessary for the human body; meanwhile, the alcoholic strength of the beer is lower than that of beer not containing green tea powder and alfalfa leaf protein. The nutrient beer having the green tea flavor and the brewing method thereof solve the problems that existing beer has only one taste and high in alcohol strength; due to the fact that the alfalfa leaf protein is added in the beer, the application range of the alfalfa leaf protein is widened, and the beer is made into a nutrient health-care product rich in protein.

Description

technical field [0001] The invention relates to a kind of beer, especially a kind of nutritious beer with green tea taste, which belongs to the field of food processing. Background technique [0002] As an ancient alcoholic beverage, beer has won the favor of consumers for its rich nutritional content and taste. People's living standards are constantly improving, and the pursuit of nutrition, health care and taste is getting higher and higher. The beer fermented by traditional crafts using barley malt and hops as the main raw materials has a single taste and cannot meet the different needs of consumers. The tea polyphenols, catechins, caffeine, vitamins and other ingredients contained in green tea have anti-aging, anti-cancer, refreshing, sterilizing, anti-inflammatory and other effects. It is a common drink for office workers. Green plant leaves are a widespread renewable resource, rich in protein and vitamins. Reasonable and full use of plant leaf protein can alleviate th...

Claims

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Application Information

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IPC IPC(8): C12C12/00
Inventor 郭鹏卢影影
Owner DALIAN NATIONALITIES UNIVERSITY
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