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Liver protection beer and preparation method thereof

A beer and liver-protecting technology, applied in the brewing of beer, etc., can solve the problems of the liver and stomach, the temperature drop of the gastrointestinal tract, capillary constriction, etc., so as to achieve less damage to the gastrointestinal tract, increase the content of nutrients, and prevent liver cancer Effect

Inactive Publication Date: 2018-11-06
贵州乔纳斯啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many people like to drink cold beer in summer, which causes the temperature of the gastrointestinal tract to drop, the capillaries to shrink, and the digestive function to decline
[0005] To sum up, excessive drinking of beer will affect the liver and stomach. Therefore, it is urgent to find a beer with less side effects and less damage to the liver and gastrointestinal tract.

Method used

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  • Liver protection beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A liver-protecting beer prepared by the following method:

[0031] (1) Weigh 75kg of malt, 22.5kg of rice, 12.5kg of bitter orange, 2kg of weeping grass, 3kg of pearl grass, 5.5kg of hops, and 850kg of water, wash and dry the raw materials and smash them;

[0032] (2) Add rice to the gelatinization pot, then add water 4 times the total weight of rice, add amylase in an amount of 0.025% of the total weight of rice, heat up to 95° C., and keep warm for 62.5 minutes to obtain rice mash;

[0033] (3) adding malt into the mash tun, then adding water 3.9 times the total weight of malt and raising the temperature to 38°C, keeping the temperature for 15 minutes to obtain malt mash;

[0034] (4) Add 95°C rice mash in the gelatinization pot to the malt mash, raise the temperature to 52°C, keep it warm for 15 minutes, then raise the temperature to 66.5°C and keep it warm until the iodine test shows no color change, then raise the temperature to 77°C Filtration to obtain wort afte...

Embodiment 2

[0040] A liver-protecting beer prepared by the following method:

[0041] (1) Weigh 60kg of malt, 45kg of rice, 15kg of bitter orange, 3kg of weeping grass, 4kg of pearl grass, 1kg of hops extract, and 700kg of water, wash and dry the raw materials except hops extract, and then crush them;

[0042] (2) Add the rice into the gelatinization pot, then add water 3 times the total weight of the rice, add amylase in an amount of 0.02% of the total weight of the rice, raise the temperature to 92° C., and keep it warm for 60 minutes to obtain rice mash;

[0043] (3) Add malt into the mash tun, then add water 3.5 times the total weight of malt, raise the temperature to 38°C, and keep it warm for 15 minutes to obtain malt mash;

[0044] (4) Add 92°C rice mash in the gelatinization pot to the malt mash, raise the temperature to 52°C, keep it warm for 15 minutes, then raise the temperature to 63°C and keep it warm until the iodine test shows no color change, then raise the temperature to ...

Embodiment 3

[0050] A liver-protecting beer prepared by the following method:

[0051] (1) Weigh 90kg of malt, 10kg of bitter orange, 1kg of weeping grass, 2kg of pearl grass, 0.1kg of hops or hops extract, and 1000kg of water, wash and dry the raw materials except hops extract, and then crush them;

[0052] (2) Add the rice into the gelatinization pot, then add water 5 times the total weight of the rice, add amylase in an amount of 0.03% of the total weight of the rice, raise the temperature to 98° C., and keep it warm for 65 minutes to obtain rice mash;

[0053] (3) Add malt into the mash tun, then add water 4.2 times the total weight of malt, raise the temperature to 38°C, and keep it warm for 15 minutes to obtain malt mash;

[0054] (4) Add 98°C rice mash in the gelatinization pot to the malt mash, raise the temperature to 52°C, keep it warm for 15 minutes, then raise the temperature to 70°C and keep it warm until the iodine test shows no color change, then raise the temperature to 78°...

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Abstract

The invention relates to the technical field of alcohol making, in particular to liver protection beer and a preparation method thereof. According to the liver protection beer, bitter orange, herba sedi sarmentosi and common leafflower herb are jointly fermented with malt and hops, the effects of the bitter orange for regulating qi, invigorating the spleen, removing stagnation and relieving distention and the effects of the herba sedi sarmentosi for clearing heat and promoting diuresis are exerted fully; the common leafflower herb has the effects of calming the liver, clearing heat, promotingurination, removing toxicity, inhibiting hepatitis B virus, inhibiting and reversing liver fibrosis, protecting liver cells and preventing liver cancer; damage of alcohol to the liver is reduced, nutrients in the beer is increased, and finally, the bear with few side effects and less damage to the liver and the gastrointestinal tract is obtained.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a liver-protecting beer and a preparation method thereof. Background technique [0002] Beer is brewed with barley malt as the main raw material, rice as the starch auxiliary material, hops added, liquid gelatinization and saccharification, and liquid fermentation. It has a low alcohol content, contains carbon dioxide, and is rich in nutrients. It contains a variety of amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. The low-molecular sugars and amino acids in beer are easily digested and absorbed, and generate a lot of heat energy in the body, so beer is often called "liquid bread". 1L of 12°Bx beer can produce 3344kJ of heat, which is equivalent to the heat produced by 3 to 5 eggs or 210g of bread. A light physical worker, if he can drink 1L of beer a day, can get one-t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C12/00
CPCC12C5/00C12C12/00
Inventor 王云峰朱小旺
Owner 贵州乔纳斯啤酒有限公司
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