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Nutritional beer with green tea taste 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, single taste, high alcohol content, and achieve the effects of low cost, simple process and fine foam

Inactive Publication Date: 2017-11-24
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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  • Nutritional beer with green tea taste and brewing method thereof
  • Nutritional beer with green tea taste and brewing method thereof
  • Nutritional beer with green tea taste 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 ...

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 a nutritional beer with green tea taste and a brewing method thereof, belonging to the field of food processing. The added parts of green tea powder and alfalfa leaf protein are: 15-20 parts and 5-10 parts respectively. Green tea powder, alfalfa leaf protein and wort are mixed and fermented with high-activity dry yeast. The beer obtained from fermentation has green tea aroma Strong smell, balance the bitterness produced by hop fermentation, alfalfa leaf protein is rich in essential amino acids, and the alcohol content is lower than that without green tea powder and alfalfa leaf protein. The invention solves the problems of single taste and high alcohol content in the existing beer. The invention adds alfalfa leaf protein to the beer, which not only expands the application range of the alfalfa leaf protein, but also makes the beer a nutritional and health 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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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00
Inventor 郭鹏卢影影
Owner DALIAN NATIONALITIES UNIVERSITY
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