Procyanidins health beer production method

A technology of proanthocyanidins and beer, which is applied in the direction of beer fermentation method, beer brewing, method based on microorganisms, etc., can solve the problems of unsatisfactory human body and limited content, and achieve the effects of avoiding the harm of bacterial contamination, low cost, and easy industrial production

Active Publication Date: 2016-04-27
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although beer contains proanthocyanidins, its content is limited and cannot meet the needs of the human body

Method used

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  • Procyanidins health beer production method
  • Procyanidins health beer production method
  • Procyanidins health beer production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Take the leftovers from the winery and grind the dried grape seeds with a water content of about 10%, and then pass through an 80-mesh sieve to obtain the grape seed powder. The grape seed powder is vacuum-packed in an aluminum foil paper bag, stored at room temperature and protected from light, pay attention to hygienic storage, and avoid contamination;

[0024] (2) Add step (1) grape seed powder for the first time 10 minutes before the end of the wort boiling, the addition amount is 50g / 100L, after the boiling is completed, put the wort into the whirlpool sedimentation tank, after standing for 20 minutes, open and close the drain valve 3 ~4 times to discharge grape seed grains and hop grains;

[0025] (3) The wort in step (2) is cooled and oxygenated and pumped into the fermenter, inoculated with beer yeast, the cell concentration is controlled at 5-10×106 cells / mL, cultivated at 10°C for 8-16 hours, and when the yeast is raised, Add step (1) grape seed powder for...

Embodiment 2

[0030] Embodiment 2: the exploration of grape seed powder adding process

[0031] In order to ensure that the color of beer meets the requirements of the national standard, the total amount of grape seed powder added is determined to be 100g / 100L. Under the condition that the total amount of added grape seed powder remains unchanged, four adding processes of grape seed powder (process 1: start saccharification start process 2: add 10 minutes before the end of the wort, process 3: add when the yeast starts, process 4: add 10 minutes before the end of the wort and add twice when the yeast starts), the content of proanthocyanidins in health beer and its The effect of the ability to scavenge DPPH, the results are shown separately image 3 and Figure 4 .

[0032] Depend on image 3 and Figure 4 It can be seen that the proanthocyanidin content and free radical scavenging ability of the proanthocyanidin health beer brewed by adding 50g / 100L grape seed powder twice during the wo...

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Abstract

The present invention relates to a procyanidins health beer production method using leftover grape seeds of a wine plant for brewing. The procyanidins health beer production method is as follows: crushing of a raw material of the leftover grape seeds of the wine plant, addition of grape seed powder in boiling stage and yeast-rising stage, and determination of procyanidins in health beer and determination of DPPH free radical removal capability of the procyanidins health beer. The procyanidins health beer production method has the advantages of simple process, low cost and easy industrial production, and the like, and the obtained procyanidins health beer has high procyanidins content, and has strong free radical scavenging capability and antioxidant health-care effect.

Description

technical field [0001] The invention belongs to the field of beer production, and mainly relates to a production method for brewing proanthocyanidin health-care beer by using leftover grape seeds of a winery. Background technique [0002] Grape seeds are a by-product of wine, mainly derived from the leftovers of wineries, and the seeds account for 5-7% of the weight of the whole grape. my country is rich in grape resources, and it is estimated that more than 480,000 tons of fresh grapes are used for winemaking every year. In this way, there are 24,000 to 32,000 tons of by-product grape seeds every year. However, the effective utilization of grape seeds is still very little at present, and how to effectively develop and fully utilize them has always been a hot topic in the winemaking industry. The deep processing, development and utilization of grape seeds, the leftovers produced by wineries, can turn waste into treasure and bring huge economic and social benefits. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02C12R1/865
Inventor 杨天佑单长卷张明霞田静
Owner HENAN INST OF SCI & TECH
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