A kind of flavonoid-rich lily beer and its preparation method

A technology for lily and beer, which is applied to the field of flavonoid-rich lily beer and its preparation, can solve the problems of unfavorable abiotic stability of beer, turbidity of finished beer, complicated steps, etc., and achieves simple and feasible operation, rich aroma and fragrant smell. Effect

Active Publication Date: 2021-03-30
JIANGNAN UNIV RUGAO FOOD BIOTECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the method of producing beer rich in flavonoids from lilies is mainly to extract the flavonoids rich in lilies first, and then add them back after the fermentation is completed. The steps are cumbersome and additional equipment is required for enzyme elimination and sterilization.
This method can easily lead to turbidity of finished beer during implementation, which is not conducive to the non-biological stability of beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Choose 12.5 kilograms of fresh lily bulbs, wash and chop, add 3 times the quality of brewing water and 62500U of neutral protease for beating, and make lily slurry.

[0040] (2) Weigh 100 kg of barley malt, crush and sieve the barley malt, place it in a mash pot, add brewing water 3 times the mass of the barley malt, and saccharify simultaneously with the lily slurry in step (1) to obtain wort.

[0041] (3) Filter the saccharified mash in the above step (2), wash the bad water at a temperature of 75°C-80°C, wash the bad grains three times, and make the wort concentration at 11±1°P at the end of the bad washing.

[0042] (4) Boil the wort for 60-70 minutes, add 100 grams of hops three times, add 50% when boiling, add 30% 30 minutes before the end of boiling, add 20% 5 minutes before the end of boiling, and shape the wheat The juice concentration is controlled at 13±1°P.

[0043] (5) Swirl the wort boiled in the above step (4) for 30 minutes.

[0044] (6) The wort b...

Embodiment 2

[0050] The preparation method is as described in Example 1, except that the lily slurry obtained in step (1) is added 40 minutes before the boiling end point of step (4).

[0051] After testing, the total flavonoid content of the finished flavonoid-rich craft beer is 117mg / L, the original wort concentration is 13.1°P, and the turbidity is 1.19EBC.

Embodiment 3

[0053] The preparation method is as described in Example 1, except that the lily slurry obtained in step (1) is added at the beginning of step (5).

[0054] After testing, the total flavonoid content of the finished flavonoid-rich craft beer is 112mg / L, the original wort concentration is 12.8°P, and the turbidity is 2.01EBC.

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PUM

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Abstract

The invention discloses lily bulb beer containing rich flavone and a preparation method thereof and belongs to the technical field of beer production. The lily bulb craft beer disclosed by the invention is prepared by taking barley malts, hops and lily bulbs as main raw materials through fermenting. The craft beer containing the rich flavone, which is prepared through a fermentation technology, has a pure taste, is slightly bitter, has a rich aroma and clean foam, is fine and smooth and has strong oral cavity irritation; especially, the lily bulb beer is produced by fermenting through utilizing a fermentation yeast and has an aromatic flavor and a rich ester aroma. According to the 13-degree P lily bulb craft beer prepared by the method, the content of total flavone reaches 117mg / L and thelily bulb craft beer has a certain food therapy health-care effect.

Description

technical field [0001] The invention relates to flavonoid-rich lily beer and a preparation method thereof, belonging to the technical field of beer production. Background technique [0002] Lily is a world famous flower that has been loved by people since ancient times. As early as the 4th century AD, people used it as food and medicine. According to the 2015 edition of "Chinese Pharmacopoeia", lily is sweet in nature, slightly bitter, slightly cold, and has the effects of nourishing yin and moistening lung, clearing heart and calming nerves. [0003] In addition to being rich in protein, vitamins and crude fiber, lily bulbs are now found to be rich in polyphenols, flavonoids, saponins and other active ingredients. [0004] Flavonoids are a class of functional substances recognized as having health value. It is a strong antioxidant that can effectively remove oxygen free radicals in the body. The ability to prevent oxidation is more than ten times that of vitamin E. This a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
CPCC12C5/00C12C12/00
Inventor 彭郑聪陆健蔡国林
Owner JIANGNAN UNIV RUGAO FOOD BIOTECH RES INST
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