Novel sunflower seed beer

A technology of sunflower seeds and beer, which is applied in the direction of beer brewing, etc., can solve the problems of affecting the beer's foam retention and flavor, limiting the health care effect of beer, and low dietary fiber content, so as to achieve good complexation ability, good health care effect, and reduce Effect of Calcium and Oxalic Acid Content

Inactive Publication Date: 2015-09-02
ZHEJIANG XIAOERHEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The content of dietary fiber in brewed beer is low and the barley wort contains calcium, oxalic acid, guanine nucleotides and purine nucleotides, etc., which limit the health benefits of beer
There are a lot of dietary fiber in sunflower seeds, 1 gram per 7 grams of sunflower seeds, which is much higher than the dietary fiber content of apples. At the same time, sunflower seeds have the effect of nourishing the stomach. If you combine sunflower seeds with beer, it has important significance, but sunflower seeds contain more oil, which affects the foam retention and flavor of beer, thus limiting its application in the field of beer brewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation steps of sunflower seed slurry:

[0036] Step 1: Clean the fresh sunflower seeds and soak them in salt water at room temperature for 1 hour, remove and drain;

[0037] Step 2: Add sodium citrate solution with a mass concentration of 0.02% to the sunflower seeds in an amount sufficient to submerge all the sunflower seeds, and heat in a water bath at 85°C for 30 minutes;

[0038] Step 3: filter and collect the sunflower seeds, and dry until the moisture content is 30%;

[0039] Step 4: Collect sunflower kernels, add 5 times the weight of vitamin C solution for beating;

[0040] Step 5: Add food-grade alkaline lipase and papain to the sunflower seed slurry for enzymolysis in a water bath, the addition amounts are 0.2g / L and 0.1g / L, and the enzyme activities are 100000U / g and 50000U / g respectively, The amount added is calculated by enzyme activity;

[0041] Step 6: Obtain sunflower seed slurry by filtering after high temperature deactivation.

Embodiment 2

[0043] Preparation steps of sunflower seed slurry:

[0044]Step 1: Clean the fresh sunflower seeds and soak them in salt water at room temperature for 2 hours, remove and drain;

[0045] Step 2: adding sodium citrate solution with a mass concentration of 0.05% to the sunflower seeds and heating in a 90° C. water bath for 30-40 minutes;

[0046] Step 3: collecting the sunflower seeds by filtration, and drying to a moisture content of 35%;

[0047] Step 4: Collect sunflower kernels, add 7 times the weight of vitamin C solution for beating;

[0048] Step 5: Add food-grade alkaline lipase and papain to the sunflower seed slurry for enzymolysis in a water bath, the addition amount is 0.3g / L and 0.15g / L; the enzyme activity is 100000U / g and 50000U / g respectively, The amount added is calculated by enzyme activity;

[0049] Step 6: Obtain sunflower seed slurry by filtering after high temperature deactivation.

Embodiment 3

[0051] Preparation steps of sunflower seed slurry:

[0052] Step 1: Clean the fresh sunflower seeds and soak them in salt water at room temperature for 1 hour, remove and drain;

[0053] Step 2: adding sodium citrate solution with a mass concentration of 0.05% to the sunflower seeds and heating in a water bath at 85° C. for 40 minutes;

[0054] Step 3: collecting the sunflower seeds by filtration, and drying to a moisture content of 30%;

[0055] Step 4: Collect sunflower kernels, add 7 times the weight of vitamin C solution for beating;

[0056] Step 5: Add food-grade alkaline lipase and papain to the sunflower seed slurry for enzymolysis in a water bath, the addition amount is 0.2g / L and 0.15g / L; the enzyme activity is 100000U / g and 50000U / g respectively, The amount added is calculated by enzyme activity;

[0057] Step 6: Obtain sunflower seed slurry by filtering after high temperature deactivation.

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Abstract

The invention discloses novel sunflower seed beer. In the traditional beer preparing saccharification step, sunflower seed pulp is added and fermented till fermenting is finished. The invention further discloses a preparing method for the sunflower seed pulp, and belongs to the field of beer brewage. The fat content in the fermentation raw material of beer is too high, and consequently the foam retention and flavor of the beer can be affected, and the quality of the beer can be reduced. The sunflower seed pulp is obtained through degreasing, baking and pulping of the sunflower seeds, the fat content in the sunflower seeds is reduced, meanwhile, the calcium and oxalic acid content in beer products can be reduced, and the sensory quality and the healthcare effect of the beer are improved. The product is mellow and soft in taste and has a good healthcare effect, the new products of the beer market are developed, and extremely high market value is achieved.

Description

technical field [0001] The invention belongs to the field of beer brewing and relates to beer added with sunflower seeds. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after cocoa and tea. Beer is a low-alcohol wine full of carbon dioxide brewed by yeast fermentation with barley malt, hops, and water as the main raw materials. It is called "liquid bread" and is a low-concentration alcoholic beverage. Beer has the least ethanol content, so drinking beer is not only not easy to intoxicate and hurt people, but drinking a small amount is good for your health. [0003] The main raw material for beer brewing is barley. The quality requirements of barley for beer are: less husk and skin components, high starch content, moderate protein content (9-12%), light yellow, shiny, moisture content below 13%, and germination rate above 95%. Brewing water is usually soft water, and hard...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00
Inventor 廖传仙
Owner ZHEJIANG XIAOERHEI FOOD
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